Whelks with Mustard and Turmeric

MarmitaReviews(1)
Hope S.: "Mustard three times over gave this recipe a treme…" Read More
13Ingredients
710Calories
30Minutes

This recipe for Whelks with Mustard and Turmeric draws its inspiration not only from the sea, but also from Indian Cuisine. Fresh sea snails are lightly fried alongside fresh mustard, garlic, and shallots then cooked in cream turmeric spiced coconut milk sauce. Rich both in flavor and color, this whelk dish is a unique and fun recipe to make. Serve alongside fluffy rice. Cook time is just 30 minutes for this tasty sea snail entree.

Ingredients

  • 2 servings
  • 200 grams shells (whelks with)
  • olive oil (to taste)
  • 3 garlic cloves (sliced)
  • 1 scallion (sliced)
  • 1 teaspoon English mustard
  • 1 teaspoon dijon mustard
  • 200 milliliters coconut milk
  • 1 teaspoon turmeric (from India)
  • 3 tablespoons water
  • sea salt
  • ground black pepper
  • mustard seeds (to taste)

Directions

  1. Wash the the whelks thoroughly with the shells.
  2. Heat a little olive oil in a saucepan, add the garlic and shallot, and cook until the shallot is translucent.
  3. Add the mustards, and whelks.
  4. Let fry a bit.
  5. Add coconut milk, turmeric, salt, and pepper and cook over low heat. If too dry, add a little bit of water.
  6. Garnish with some mustard seeds to serve.
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NutritionView more

710Calories
Sodium18%DV440mg
Fat57%DV37g
Protein31%DV16g
Carbs28%DV84g
Fiber24%DV6g

PER SERVING *

Calories710Calories from Fat330
% DAILY VALUE*
Total Fat37g57%
Saturated Fat23g115%
Trans Fat
Cholesterol
Sodium440mg18%
Potassium570mg16%
Protein16g31%
Calories from Fat330
% DAILY VALUE*
Total Carbohydrate84g28%
Dietary Fiber6g24%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Hope S. 30 Jun 2015
Mustard three times over gave this recipe a tremendous burst of flavor. The turmeric joined to bring color and the whelks the texture. This was an all around fun dish to make and eat!